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Projects on "Food manufacturing"
Collaborative project: Functionalization of insect-based flours by extrusion processing for the applications in bakery products - subproject 1 (InsekBack)
Project code:
281A400417, MRI-LBV-08-624-1030 InsekBack
Excutive institution:
MRI - Department of Food and Bio Process Engineering
Contract period:
2019
- 2022
Collaborative project: Functionalization of insect-based flours by extrusion processing for the applications in bakery products - subproject 2 (InsekBack)
Project code:
281A400517
Excutive institution:
Karlsruhe Institute of Technology
Contract period:
2019
- 2022
Collaborative project: Functionalization of insect-based flours by extrusion processing for the applications in bakery products - subproject 3 (InsekBack)
Project code:
281A400617
Excutive institution:
European Centre for Dispersion Technologies
Contract period:
2019
- 2022
Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector - subproject 1 (ProHand)
Project code:
281A402217
Excutive institution:
Fraunhofer-Gesellschaft zur Förderung der angewandten Forschung e.V.
Contract period:
2020
- 2022
Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector - subproject 2 (ProHand)
Project code:
281A402317
Excutive institution:
Berief Food GmbH
Contract period:
2020
- 2022
Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector - subproject 3 (ProHand)
Project code:
281A402417
Excutive institution:
Food-Processing Initiative e.V.
Contract period:
2020
- 2022
Collaborative project: Process development for vegetable protein sources and creation of new B2B connections for the traditional food production sector -subproject 4 (ProHand)
Project code:
281A402617
Excutive institution:
Bakery J. H. Hecker
Contract period:
2020
- 2022
Development of novel enzymatic procedure for the fermentative transformation of stale bread with specific aroma components in a suitable hydrolyzate for the production of baked goods. Development of procedures and products for utilisation of the techno-functional properties of the hydrolyzates - subproject 1 (CarumFerm)
Project code:
281A401817
Excutive institution:
Bremerhaven Technology-Transfer-Centre
Contract period:
2019
- 2021
Development of novel enzymatic procedure for the fermentative transformation of stale bread with specific aroma components in a suitable hydrolyzate for the production of baked goods. Development of procedures and products for utilisation of the techno-functional properties of the hydrolyzates - subproject 2 (CarumFerm)
Project code:
281A401917
Excutive institution:
Bäckerei Storch GmbH & Co. KG
Contract period:
2019
- 2021
Network for knowledge transfer in the food craft sector (transNetz)
Project code:
281A403317
Excutive institution:
agrathaer GmbH
Contract period:
2019
- 2022
